Preserved Lemons

"I found this on the internet per recipe request. It looks so interesting I'm going to make these soon. Let me know if you do first."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
photo by caitlyn.jf photo by caitlyn.jf
Ready In:
720hrs 10mins
Ingredients:
8
Yields:
5 preserved lemons
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ingredients

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directions

  • Quarter each lemon from top to 1/2 inch from bottom.
  • Sprinkle with salt on exposed flesh and reshape fruit.
  • Place 1 T of salt in the bottom of a sterilized one pint mason jar.
  • Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
  • Press lemons down to release their juices.
  • Add FRESH lemon juice to cover lemons if needed, leaving some head space.
  • Top with a sterile lid, and shake jar well.
  • Shake jar once every day, for 30 days, and then you're ready to use.
  • Note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful.
  • You need to rinse your lemons anyway before using to remove the salty brine.

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Reviews

  1. I made several jars of these to tuck into the holiday treat baskets that I assemble for my friends. The recipe is really easy and makes quite an impressive jar that beautiful to look at! I used some of the lemons that I kept for my self in a simple chicken saute and really liked the result. Thanks for an interesting and different recipe.
     
  2. I made this over a year ago and have just used some for the first time. Boy is is good. I just made Recipe # 453144. Interestingly adding these preserved lemons to edamame creates a flavor reminiscent of olives. I am now interested in finding more recipes in which I can use these delicious preserved lemons!
     
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